Can I use another kind of dough for these pot pies?

Traditional chicken pot pies often use regular pie dough, so you can totally use that here. If you happen to keep pie dough in the freezer, this is a great time to use it! It might take a little longer in the oven, so just keep an eye on it and remove when golden brown and flaky.

Can I use pre-cooked chicken?

You can, but the flavors will be a little different. To use pre-cooked chicken, start the filling as usual with onions, chili, garlic and ginger and then add the spices from the marinade (turmeric, garam masala, etc.) and saute those for a few minutes before continuing with recipe. Add the chicken along with the frozen vegetables just to heat through.

Can I use greek yogurt instead of plain yogurt?

Yep! Won't make a huge difference here, so go for it.

How can I make this vegetarian?

So I haven't tried this yet, but I think you can use cauliflower and/or potatoes to make a really lovely vegetarian filling. Cut the vegetables pretty small so they cook quickly (and are easier to eat, of course), and just add them with the spices after you saute the onion, chilis, garlic and ginger.

What is the best way to reheat curry chicken pot pie?

The oven is the best way to reheat this dish. Just stick it in there at 400 for 20 minutes until warmed through and the top is crispy again.

Does this freeze well?

It does! I like to wrap it in parchment paper and plastic wrap and then place it in a large bag. It will keep well in the freezer for 3 months. To reheat from frozen: Cover loosely with foil and bake at 350 for 30 minutes. Remove foil and bake for another 15 or until fully heated through and top is flaky again.

Can I skip all the spices and just use curry powder?

Honestly, I'd rather you not. Traditional Indian chicken curries have exactly zero curry powder in them and I really wanted this to bring those traditional flavors. If you use curry powder, you'll still have something good but it will taste different. For another easy dish featuring curry powder, try my Curried Chicken and Chickpea Stew

Curry Chicken Pot Pie (with Puff Pastry)

Name: Curry Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; 1/3 cup plain yogurt; 8 garlic cloves, divided; 3-inch piece ginger, divided; 1 tablespoon salt, divided; 1 1/2 teaspoons ground turmeric; 1 teaspoon kashmiri chili powder*; 1 teaspoon garam masala; 1 tablespoon lemon juice; 2 tablespoons oil ( I use avocado, but any neutral oil works); 1 large onion, diced; 1 green chili, diced (I used serrano); 14.5 oz crushed tomatoes; 2 cups water; 1 tablespoon cornstarch; 1/2 cup heavy cream; 2 cups baby spinach, roughly chopped; 1 1/2 cups frozen peas and carrots; 1 1/2 cups frozen green beans; 1/2 cup cilantro, chopped; 1 sheet puff pastry, thawed if frozen; 1 egg, lightly beaten; 2 tablespoons butter, melted

Description

A spin on the classic comfort food, this chicken pot pie with puff pastry is filled with Indian spices and flavors from my favorite chicken curry. The filling comes together easily with a super quick chicken marinade and frozen vegetables. Topped with store-bought puff pastry, my curry chicken pot pie is a quick, weeknight-friendly dinner!

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
1/3 cup plain yogurt
8 garlic cloves, divided
3-inch piece ginger, divided
1 tablespoon salt, divided
1 1/2 teaspoons ground turmeric
1 teaspoon kashmiri chili powder*
1 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons oil ( I use avocado, but any neutral oil works)
1 large onion, diced
1 green chili, diced (I used serrano)
14.5 oz crushed tomatoes
2 cups water
1 tablespoon cornstarch
1/2 cup heavy cream
2 cups baby spinach, roughly chopped
1 1/2 cups frozen peas and carrots
1 1/2 cups frozen green beans
1/2 cup cilantro, chopped
1 sheet puff pastry, thawed if frozen
1 egg, lightly beaten
2 tablespoons butter, melted

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Instructions

Combine 1 1/2 lbs chicken thighs with 1/3 cup plain yogurt, 4 grated or minced garlic cloves, 1-inch grated ginger, 1 1/2 teaspoons turmeric, 1 teaspoon kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon salt and 1 tablespoon lemon juice. Mix well to combine. Let chicken marinate for at least 15 minutes and up to overnight (if marinating for more than 1 hour, cover and put in fridge).
While chicken marinates, prepare puff pastry: Place thawed pastry on lightly floured surface. Roll out gently to get creases out and thin slightly. If making mini pot pies, cut into 4 even squares. Place dough on lined or floured baking sheet and place in fridge while you cook the filling.
Preheat oven to 400.
Heat 2 tablespoons oil in a large pot or oven-safe pan over medium heat. Once hot, add 1 large chopped onion and 1 chopped green chili and saute for 7-9 minutes until onions start to brown. Add the remaining 4 garlic cloves and 2-inch ginger (both minced or grated) and cook for another minute.
Add marinated chicken and spread into as even of a layer as you can. Cook, stirring just once or twice for 5-7 minutes or until chicken is just about cooked.
Add 14oz crushed tomatoes, 2 cups water and remaining 2 teaspoons salt. Reduce heat to medium-low and let everything simmer together for 15 minutes.
Remove about 1/2 cup of liquid from the pot and whisk together with 1 tablespoon cornstarch. Slowly add mixture back to pot while stirring. Continue cooking for another 5 minutes. Stir in 1/2 cup heavy cream.
Turn off heat and add 2 cups chopped baby spinach, 1 1/2 cups frozen peas and carrots and 1 1/2 cups frozen green beans. Stir to combine.
If making mini pies, add filling to dishes evenly. Brush the edge of each dish with beaten egg and then carefully place dough on top, gently pressing to adhere. Brush top with more egg wash and melted butter.
If making one large pie, drape full puff pastry sheet over pan. Carefully (the pan is hot!) stretch as needed to cover pan and gently press to adhere to sides. Brush with egg wash and melted butter.
Cut a few slits in dough to allow steam to escape and place pie(s) on a baking sheet (just in case you have some filling spillage). Bake for 25 minutes or until puff pastry is puffed and golden brown.
Let cool for 10 minutes before serving.

Notes

You can find kashmiri chili powder online or at Indian grocery stores. If you can't get your hands on it, either replace with half the amount of cayenne pepper or leave it out entirely (the turmeric and garam masala will bring the flavor!).
These pot pies freeze beautifully. Wrap well and freeze for up to 3 months. Reheat in oven from frozen at 350 for an hour, covered with foil to keep the top from getting too brown.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Oven
Cuisine: Indian